Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fish With Coconut Ginger Sauce Recipe
    Lost? Site Map

    Fish With Coconut Ginger Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    threeovens's Note:

    A colorful fish dish from Brazil. This recipe will work with sustainable fish like tilapia or turbot. Be sure to use coconut milk to achieve the proper thickness. Coconut water will be too thin and cream of coconut is too thick. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
    2. 2
      Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
    3. 3
      In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
    4. 4
      Add remaining garlic and ginger, stirring.
    5. 5
      Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
    6. 6
      Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
    7. 7
      Strain, discard solids, season with salt and pepper; keep warm.
    8. 8
      Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
    9. 9
      In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
    10. 10
      To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

    Ratings & Reviews:

    • on February 24, 2010

      45

      Nice flavorful dish....the pepper topping really made the dish. I could not get the sauce to thicken much but it still turned out good. I actually found this recipe in the Washington Post ~ thanks for adding it here at the Zaar!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fish With Coconut Ginger Sauce

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.6
     
    Calories from Fat 289
    45%
    Total Fat 32.1 g
    49%
    Saturated Fat 17.4 g
    87%
    Cholesterol 94.3 mg
    31%
    Sodium 316.2 mg
    13%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 3.5 g
    14%
    Sugars 5.8 g
    23%
    Protein 40.0 g
    80%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites